Amazing Instant Pot Creamy “Baked” Ziti
Save weeknight dinner with this SUPER easy Instant Pot baked ziti recipe. It is creamy, saucy, cheesy, and so incredibly delicious! (Pro tip: you don’t have to use ziti! Any type of tube pasta will work.)
Well, this Instant Pot “baked” ziti is straight up incredible. Life altering, really, if you are like me and are constantly searching for ways to make weeknight dinners manageable and stress-free.
I think I’ve made this pasta at least six times in the last several weeks…in large part to get it totally perfected before posting the recipe, but also because it is so ridiculously easy. I’m finding I keep turning to it as a weeknight dinner solution when the night is busy and my coping skills are low.
Bonus: it’s simple enough my kids can whip it up while I’m running everyone to where they need to be. Pretty much the most awesome thing ever.
The success of this Instant Pot spaghetti last year gave me the confidence to keep trying pasta in the pressure cooker. Which is a wonderful thing, because this “baked” ziti recipe (which clearly isn’t baked, but we’re going to pretend we’re “baking it under pressure” because the name sounds better) is phenomenal.
Like, it’s definitely one of those recipes that could stand alone for proof of why owning the Instant Pot is worth it.
Dump and go recipe
If you haven’t experienced the feeling of throwing dry pasta into the Instant Pot, walking away, and coming back a few minutes later to a saucy, creamy, delicious pasta situation…well, I’m not sure you’ve really lived.
It’s an amazing feeling. And this recipe gives you exactly that. Layer everything in the Instant Pot (you don’t even want to stir until it’s done cooking) and you’re good to go.
Substitutions: Pasta, cream, tomatoes
Over the last few weeks, I’ve used ziti, penne, and rigatoni pasta in different batches – all have worked great! The larger pastas (like rigatoni) don’t hold their tube shape as well after cooking like penne pasta does, but we’re all so busy slurping up this creamy baked ziti goodness that we don’t care.
The red sauce is simply a can of crushed tomatoes (with some dried herbs sprinkled on top). No crushed tomatoes? No worries. I’ve subbed in a can of diced tomatoes blended up with 2 tablespoons tomato paste. And…it’s amazing.
I love how adaptable this recipe has been as I’ve tested and tested and tested it out.
The recipe calls for cream which I know will freak some of you out and have you looking for a lightened up sub immediately. Never fear! Check out the notes of the recipe below for some substitution ideas (that I actually tested and that actually worked).
I will say, though, using at least part cream (or all cream, go big or go home, right?) adds an amazing silky creaminess that is totally worth it.
How to figure out how long to cook pasta in the instant pot
Pasta cooks pretty darn fast in the Instant Pot. Most tube pastas will cook in 5 minutes or less.
But different brands of pasta may have slightly different cooking times listed on the package, and that may make a difference in how long you should cook it in the Instant Pot.
My rule of thumb for pressure cooker pasta is to take the al dente cooking time on the pasta package, cut it in half and subtract two minutes (thanks to Marci at Tidbits and Jill at This Old Gal for teaching me this tip!). So for a pasta that cooks to al dente in boiling water in 12 minutes, the Instant Pot cooking time would be 4 minutes.
A quick note about the burn warning
You might be worried about adding cream/milk to the Instant Pot because of the dreaded burn warning. I have an older model 6-quart Instant Pot and have never gotten the burn warning. But I’ve heard that the burn warning happens much more often with the newer Instant Pot models (the ones that have the button that reads “pressure cook” rather than “manual” to start high pressure cooking time).
Adding the broth to the Instant Pot as the first ingredient is important to avoid this burn warning so that the cream and pasta don’t scorch on the bottom of the pot. And as the recipe instructions state: don’t stir while adding ingredients; layer them in the order given in the recipe.
If you do get the burn warning, hit cancel, open the lid, and use a spoon or spatula to dig across the bottom of the pot in case an ingredient is stuck overcooking there.
My kids preference is to add ground beef or sausage to this dish but it’s equally delicious as a meatless meal, in my opinion.
To add meat, just cook the meat of your choice in the Instant Pot, drain the grease, and then start in on the recipe. Make sure after adding the broth that you scrape up the bottom of the pot to get up any golden spots from cooking the meat (and avoid the burn warning on the Instant Pot). Otherwise, you can just proceed with the recipe as normal. Mmmm, so good!
And for observant eyes, that easy, cheesy, no-knead focaccia bread recipe in the photos is coming soon, promise!
I honestly didn’t think I could love my Instant Pot any more than I do, but this baked ziti recipe has proven that all sorts of wrong. Made with so many of my already-stocked pantry staples, I wonder how many times I can serve this in a row without getting complaints?
What to Serve With This
One Year Ago: Creamy Cilantro Lime Dressing
Two Years Ago: Make-Ahead Refrigerator Bran Muffins
Three Years Ago: Chili Lime Tacos with Mango Salsa {Grill or Instant Pot}
Four Years Ago: Simple and Delicious Sour Cream Muffins
Five Years Ago: Skillet Creamy Lemon Chicken Pasta with Broccoli
Amazing Instant Pot Creamy “Baked” Ziti
Ingredients
- 2 cups broth, I use low-sodium chicken broth
- 2 cups cream (see note)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
- 16 ounces uncooked ziti pasta or other tube-shaped pasta
- 15- ounce can crushed tomatoes
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons dried basil
- ½ to 1 cup freshly grated Parmesan cheese
- Fresh basil, for serving (optional)
Instructions
- Lightly spray the bottom and sides of a 6-quart Instant Pot with nonstick cooking spray. Pour in the broth and cream and add the salt, pepper and garlic.
- Add the pasta; don’t stir, but if it’s mounded in the center, arrange into an even layer. Pour the crushed tomatoes evenly over the pasta and sprinkle the oregano and basil over the top. Don’t stir.
- Secure the lid of the Instant Pot, set the valve to seal, and select “manual” or “pressure cook” and dial up or down to the minutes needed –> take the cooking time on the pasta package directions, cut it in half and subtract two more minutes. So for pasta that cooks to al dente in 12 minutes, the IP cooking time would be 4 minutes (add an extra minute if you like your pasta super soft).
- Let the pressure release naturally for 10 minutes and then quick release the remaining pressure.
- Add the Parmesan cheese and stir thoroughly (it's ok if there are some darker, cooked spots on the bottom of the pot/bottom layer of pasta). Serve the ziti immediately with chopped, fresh basil, and additional Parmesan, if desired.
Notes
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe
This was soo easy and delicious! Often I’ve found with IP pasta recipes they are gluey, but this had none of that and turned out beautifully! I used whole wheat penne and didn’t find I had to up the sauce amount (it was still plenty saucy for us). I’ve been using your site for years and it is pretty much my go-to for recipes–thanks for another great one!
Thanks so much, Katie!
I’ve noticed the addition of the “save to Prepear” button and have been loving this little feature. Thank you for the hundreds of things that you’ve done to simplify and better our eating around here. Hope you enjoy your Mother’s Day weekend.
Thank you so much, Stacy!
I made this starting with about ½ pound of Italian chicken sausage I needed to use up. I deglazed with a little broth and scraped the bottom really well. I then added the ingredients as listed, but bumped up the amounts of the crushed tomatoes (used a whole 28 ounce can) and broth (a ½ cup more). I used cavatappi and set for 3 min. It came out perfectly, plenty of delicious creamy sauce. Everyone loved it!
Oh my goodness! This was delicious!!! No burn warning here (used rigatoni, cream, and just my usual spaghetti sauce since I was out of crushed tomatoes and paste). My 13, 9, and 5 year old kiddos and I polished it off. I’m so glad my hubby was out of town because it meant the kids and I could have seconds. My complains-every-time-we-have-pasta-for-dinner son even loved it and requested that I make it “all the time” and put it in his lunch every day this week! What!?! Now that’s a huge compliment! Thanks for another great recipe.
Made this tonight for supper (with guests even!) and was kinda worried it was gonna be a fail. To everyone’s delight, it was a hit!! Love that I could just dump it in! Did not have any ‘burn’ notices, and I had plenty of sauce! Keeping this one in my supper arsenal!
So impressed by this recipe. Only change I made was to sub all the cream for whole milk plus 2 Tbsp. cornstarch. (I actually used instant Clearjel, but all the same.). It worked wonderfully, and it was certainly creamy enough for our family.
Next time, I plan to cut the recipe in half, as we’re a family of three. Mel—do you think this would work?
As an IP novice, I wasn’t sure if cooking times/quantity of liquid would need to change based on half a pound of pasta. Thanks for the recipe and your help!
Yes, you should be able to halve this recipe!
Super yummy! I did get the BURN notice, but I stirred it a bit and ran it again until the next BURN notice- but by then it was done. I did what another person did- frozen meatballs on top. I also subbed all the cream for whole milk with about 1.5 TBSP corn starch. It turned out great other than the layer on the bottom that decided to stick to the pot. 🙂
This was so easy and so good! I added Italian sausage and we gobbled it up. I like my Instantpot but haven’t been obsessed with it like many people but this takes my liking of it up a notch for sure! Thanks for a keeper recipe!
This recipe looks good. I want to try to make this but I don’t have an instant pot right now. Can you tell me how I can do it in a slow cooker or stove top. Thank you.
If you scroll down a bit, several people reported back on making it on the stovetop! 🙂
Perfection! Used half and half and cream. Added cooked Italian sausage after it was done. Worked like a charm on an older 6 qt IP. Delicious and easy. Thanks, Mel!
When adding sausage or other meat to the recioe, do you throw the meat back in after draining to pressure cook with the pasta, or do you just add it back in when the pasta is done cooking?
I don’t take the meat out at all, I drain the grease while the meat is in the pot (tilting the pot a bit so the grease pools and I can spoon it out).
Is it possible to make this not in an instant pot? 🙂 If so how would I go about doing that??
Thanks in advance!
So easy and good! Making pasta in my Instant Pot is one of my favorite uses for it. This recipe helped me use up a few items in my fridge. I used cream and half and half. I didn’t have crushed tomatoes or tomato paste, so I used petite diced tomatoes and some leftover pizza sauce.
The whole family loved it. I served it with skillet green beans.
Totally yummy! I cut everything in half since there are only two of us and I didn’t want to risk leftovers. I might add a bit more tomato next time, but otherwise this was excellent!
Hi Mel! My family loves this recipe. Question for you though, have you ever used beef broth instead of chicken broth if you are using ground beef? Just wondering if it would change the flavor too much.
If I have an 8qt new jnstapot do I have to change anything? Wanna make this ASAP!
I haven’t, but I think it should work just fine!
This recipe is single-handedly worth investing in an instant pot! Delicious and possibly the easiest thing I’ve ever made!
Makes me feel the same way about the instant pot! Glad you loved it!
One more comment because I forgot to rate it. 5 Stars from me.
Made it last night (with gluten free pasta) and it felt like magic. I could not believe my eyes when I opened the lid and everything was cooked and distributed just right. *This* is why I have an Instant Pot. Thanks for a truly AMAZING recipe!
So happy it worked out well with gluten free pasta. Yay!
Did you convert the cook time for the GF pasta? I’m dying to make this, but GF tends to get “mushy” at a different rate than regular. Thank you for your insight!
I made this with red lentil pasta (from walmart!) and using Mel’s equation cooked it for 2 minutes. Seemed crazy, but it turned out so delicious!!! I would highly recommend.
It was a long day and I loved that I could sit on the couch and let me kind teenage son rub my head while dinner cooked itself. All five children ate it. Miracle. It was great.
That’s a wonderful son you have there.
This was a great dinner!! I am new to pressure cooking and it took a little longer to heat up to pressure cooking than I had planned in my cooking time and my cooker would only default to 5 minutes, but it was just perfect. I used hot Italian sausages and threw in some froz. peas (probably the reason it took so long to heat up). The sautéed sausages ended up looking like little meatballs and the whole dinner was a hit! And I have enough for tomorrow’s dinner. Definitely a keeper. Thank you so much for all your delicious tried and true recipes.
Thanks for the details, Elaine!
I’m not sure what went wrong. Followed the directions to a T. When it came out, there were little white spots all over like the cream curdled. My family assures me it tastes fine, but it looks weird.
Made this tonight and cannot stop eating it! Delicious! I used the lighter version with 1 cup milk and 1 cup heavy cream, and it was still so nice and creamy. Definitely making this again. Thanks for another wonderful recipe!
Thanks, Karen!
I don’t get on and review recipes as often as I should, but I couldn’t not review this recipe! IT’S INCREDIBLE!! Let’s forget for a minute that it’s pretty much the EASIEST dinner to throw together; it’s freaking delicious! Even if it had taken me hours to put together I still would have said, oh yah this is worth it for flavor alone. But the combination of EASE and FLAVOR puts this recipe out of this world. I have already shared this recipe with everyone I know with an IP and I know we will make it again. Winner winner dinner, Mel!
So, so happy you loved it, Carlin! Thank you!
Simply perfect in every way! I used rigatoni pasta so set my IP for only 2 minutes. Craaazy! I get such a thrill out of super exciting things like that.
Two minutes! That’s amazing! I get a thrill, too. IP nerds unite. 🙂
I want to make this but I don’t own an instant pot! Is that possible?
Hi Lily – check the comments…there’s a report back of someone who made it on the stovetop.
This was fabulous. I used 1 pound of rotini pasta and cooked it for 2 minutes pressure and natural release for 4 mins, then quick release. Next time I’ll reduce the oregano due to personal taste. I only had 1 1/4 cups cream but made up the difference with 2% milk. Well done Mel! Thanks for the speedy and tasty supper. Family approved.
Thanks for the review, Heather!
Have you ever considered adding a “jump to recipe” button on the top of your posts on your website? I’m sure you take a lot of time to write all your fun stuff on your recipes,
but when I am viewing a recipe for the third, fourth or fifth time I would love to be able to jump to the recipe instead of having to scroll all the way down. Seems like a lot of food bloggers have these now.
Yes, I’ve considered it!
I’m excited to try this but I’m wondering about doubling it. Do you think that would work?
Hey Emily, I don’t think the 6 quart IP is big enough for a double batch. I made a 1 1/2 batch last night in my 6 quart and it was pushing it, I think. But a double batch should fit in an 8-quart pressure cooker.
I tripled it in my instant pot (was feeding 17 people). It did take forever to come up to pressure but everyone loved it. I must have an 8 and was just a little below the max line.
Did you add meat to yours when you did the 1.5 recipe? I’m thinking about doing the 1.5 batch tonight in a 6 quart IP but want to make sure it will fit.
This is currently going into my mouth, as I type. My oldest is 22 and is moving out to go to grad school next month. I bought her an IP, but as I am always in the kitchen she hasn’t really used it much. In her words to her dad “She MADE me make dinner.” I stayed out of the kitchen except when I realized she put the meat on Sauté with the lid on and pressure valve closed. It was fine. Since she didn’t even chop up the meat, it didn’t really burn. ai yi yi. It was AWESOME! We used burger but decided Italian sausage would give it more flavor. Perfect tenderness of the pasta. One kid down. Now to teach the middle girl over the summer. Wish me luck!
Beth, way to go you on just letting your daughter cook without correcting – and see? It turned out amazing! yay!!
5 stars! Family loved it even thought I messed up and cooked it vented. Still learning the instant pot.
Hey! That’s awesome it still worked! 🙂
I’d given up on mixing the instant pot & pasta but ziti is my childhood favorite & decided to try this for my birthday dinner. (Anyone else learned not to ask your husband to make dinner on your birthday? LOL.)
This was SOOO good. My super picky kids even ate it (despite their knee jerk reaction of not liking anything new).
Next time I’ll try this is some meat/sausage. I’m wondering if this formula can be used for other pasta dishes-mac & cheese, alfredo, cacio e pepe or amatriciana…excited to experiment.
I made this tonight after double header baseball games… normally we’d pick something up on the way home but this was the perfect quick dinner solution! I’ve never cooked pasta in my IP before (I have an older model) but I followed the instructions for half cream/half milk + corn starch, added some red pepper flakes for a bit of a kick and crossed my fingers! It turned out better than I’d hoped. The whole family loved it! I’m thrilled to add this to our game day rotation! Thanks for another great recipe Mel!
Yay! Happy to hear this, Mona! Tonight is our crazy soccer/dance night so I’m making this (again!) and adding some Italian sausage.
Thanks Mel! I think this recipe put me over the top as a pasta addict! I made this again. Forgot to mention that I used a Yedi pressure cooker. This time I used penne. I cooked it for 7 min, 2c chicken broth, 2 c heavy cream, 1 jar pasta sauce and 1 can crushed tomatoes. It gave me the extra sauce I was looking for but not too much.
This recipe was easy to follow and very delicious! Definitely adding this one to the pasta night rotation. Followed the directions exactly except I did a 1/2 batch with small rigatoni. I also added sweet Italian sausage. I have not had success with pressure cooker pasta recipes in the past, but this pasta dish was cooked perfectly following the directions given.
Thanks, Monica!
This is a fantastic recipe! My 16, and 13 year old boys invited 6 friends over for dinner, after a track meet, for a movie and a sleepover. They were ravenous! I made this ziti, and your lightened up bow tie pasta with chicken and asparagus. They devoured it! All the boys are asking me to make it again right away. For breakfast I made them the chocolate chip muffins you just posted and they were a huge hit as well! Thank you so much for all the fun recipes!
What lucky kids, Tiffany! You are awesome!
We did this the other night! Used bow-tie pasta as that’s what the kiddos requested, tomato sauce, and half and half. The milk took on a slightly curdled look as it clung to the pasta (rather than a smooth silky sauce) so I was scared when I first took it out but it tasted great and nice and creamy. This is a great template recipe! Thanks!
Thanks, Jody! It’s been fun to see what variations everyone comes up with!
Have you made this with whole wheat pasta? Would it need any extra liquid?
I haven’t tried it with whole wheat pasta…sorry! I’d try it per the recipe, maybe adding another 1/4 cup liquid to start.
I used whole wheat pasta today. It wasn’t very tomatoey which I would have liked so when I make it again I would add more tomatoes. I also only added 13 ounces of pasta and noodles cooked and there was sauce. So, I am thinking just more tomato paste in there may help with the tomato flavor (but open to other suggestions if any have them).
So yummy! My least favorite part about baked ziti is the ‘baked’, so this was perfect for me. It was also incredibly easy. I used 1/2 cup cream and the rest milk with 4 teaspoons of cornstarch. It was perfectly creamy. I also cooked Italian sausage while it was in the IP and added it at the end. Thank you for this amazing recipe. I know we’ll make it again and again!
Thanks so much, Carmen!
Well, this certainly lives up to it’s name! I made one small adjustment by necessity (had only one cup cream so used 3 cups broth), and added a pound of browned ground meat. No burning, no curdling (which I have had happen in other recipes with cream 🙁
Thank you for posting. I’ll be looking for that focaccia recipe next. And thanks to Marci for the pasta cooking time tip.
Thanks for the comment, Kelly! Focaccia recipe coming next week!
This was really good but the leftovers dried out a bit. I had a ton of problems with the burn notice, and my instant pot never even got to full pressure before the noodles were done. I added Italian sausage so I’m not sure if this is why I kept getting the burn notice. Anyways, the flavor was great. If you have any recommendations for how to make the leftovers a little more creamy that would be great!
You might try adding 1/2 to 1 cup more liquid to the Instant Pot to help the leftovers, but I’m not sure. I honestly don’t think we’ve had leftovers since I’ve made this since we eat it right up. You also could try stirring in a bit of milk/cream to the leftovers before warming up. I’m not a super big fan of leftover pasta anyway (never seems to live up to when I ate it freshly cooked, haha) but that might help.
Delish, but mine curdled a bit. It was still edible and the flavor wasn’t altered, but it was definitely a little “grainy” looking which is visually unappealing. Fine to serve to my family, but not guests. I once read that you should only add in milk/cream after your dish has cooked in the IP due to curdling. Yours doesn’t look curdled at all in the photos though so I was praying the layering or something was the magic trick. And suggestions on how to prevent this, Mel?
Hey Shyanee – did you use all cream? Part milk?
I used a combo of half and half and heavy cream, per the suggestion of another review.
Reporting back! Made this last night with cream cheese. Used about 3.5 cups water, 2 tsp better than bullion (what I always use for chicken stock), about a half cup milk and a whole pack of cream cheese on top. I do have a newer instantpot and while I often sing it’s praises I do get the burn warning more often as of late – and did get it with this. When the burn warning went off, I manually released the pressure til it let me open it and it was cooked (this has happened in the past with the burn warning as well.) The bottom layer was stuck (but still tasted good – but still soaking!) The cream cheese was super melty and it was really good. Reminded me a little of your sundried tomato sauce with cream cheese. Probably could increase the milk a bit and cut the cream cheese in half – because it was super creamy & cheesy (which is delicious – but for health’s sake). I actually think it would be great with some rotisserie chicken added in or grilled chicken on top. Also today while making your roasted potato salad I thought what could also be amazing in this pasta – goat cheese!!
Thanks for reporting back, Anna! Love the review. I’m making it tomorrow night with cream cheese…I’ll report back with my variation thanks to your variation. 🙂 That darn burn warning! Makes me kind of grateful I have an older IP because I hardly ever get it, but it’s frustrating it happens so often with the newer models. I wonder why?
I was excited to make this but I didn’t have crushed tomatoes so I used tomato sauce and it was DREAMY! Thanks for the recipe!!
Yay! Nice!
I must be super slow because I started this at 5.30 and promised my kids dinner by 6…it’s now 6.25 and still not done! Had some issues with the burn message on my IP which messed with pressure having to build back up, plus I’ve used the sausage version so sautéing took time. Anyway I tried a taste when I was seeing if the pasta was done (it wasn’t) but the sauce tasted divine. So I’ve knocked a star off for the fact it’s being a lot more faff than I thought but it’s a great recipe again and in an old IP I bet it’s perfection. Thanks, Mel!
Thanks for the review, Claire – sorry it took a bit longer than expected.
I’ve made this twice. First using original recipe using rigatoni. Last night I sauteed onion, red bell pepper and mushrooms. Substituted a jar of spaghetti sauce for the tomatoes. It was great both times. I love it!
I am one of the few people without an Instant Pot. I don’t think anyone has commented yet on trying this on the stovetop so here is my experience. I added all ingredients into a 12 in skillet (mine is about 3 inches deep and there was room for everything) and the brought the mixture to a simmer. I used rigatoni noodles because I couldn’t find ziti. I simmered uncovered, stirring often to make sure the noodles didn’t stick to the pan. It took me a couple extra minutes than the box said to absorb the sauce and for the noodles to be done, but that could have been something I did wrong.
I don’t know how the Instant Pot version tastes, but the stovetop version is delicious! It even got a thumbs up from my reluctant boys. Thanks Mel for another winner!
You are amazing, Jennifer! Thanks for commenting about making this on the stovetop. Super helpful!
I made it on the stove top tonight too and it was delicious! I didn’t stir until about 5 minutes in and added browned ground beef at the end. This dinner was a lifesaver tonight as we were at a track meet all day and I didn’t feel like cooking. Quick, easy, delicious! Thank you, Mel!
Hi Jennifer! About how long did it take using the stovetop method?
Thanks!
Alyssa I think my box said around 12 minutes and I probably cooked it about 14-15. I tested a piece around 12 minutes and then again every minute or so after until it seemed done to me.
So good!! I made this recipe but added the extra 1/2 cup of cream Mel mentioned. I also had Italian Meatballs I had made in my freezer and I put those on top before starting the Instant Pot. It turned out perfect, there was no scorching. This is a keeper!!
Oh wow! Great idea on the meatballs!
I got the burn message, turned it off, released the pressure, opened the lid, scraped the stuck on pasta, turned it back on and it said burn again! So I turned it to “keep warm” for 10 min bc it had almost come to pressure twice so I thought that maybe that would be enough time to cook the pasta through and save this dinner. The bottom was totally stuck and burned…BUT the pasta not on bottom was cooked through, delicious and a big crowd pleaser. I NEED to try again, because I love this dump and forget it idea too much not to. I sprayed the insert with non stick spray before adding the ingredients in order that the recipe calls for them and I did not stir (until the first burn message…that may have made things worse!) HELP! Maybe more broth? Another brand of pasta (I used a members mark brand from Sam’s Club)? A new instant pot (this recipe could easily save me four chick fil a runs in a year so maybe spending the money would be worth it)? Anyone have any other ideas?!
How old is your IP, Lindsay? Usually the older ones don’t get the finicky burn warning as often as the new ones (so I’m not sure a new IP is the answer). Did you use cream or milk or both? I suppose it could be related to the brand of pasta, although I’m not sure since that brand seems pretty standard (not specialty or anything).
I have a newer model of the instant pot and didn’t get the burn message! I think it really helped not to stir any ingredients. Great recipie!
Happy to hear that. Thanks, Catherine!
I made this last night and it was delicious! I have a lot of leftovers though. Do you think it would freeze well?
Hmmm, I think it might be a little dry if frozen and then thawed, but it’s probably worth a try??
I made this last night and I was amazed at how quick ,simple , and delicious this turned out! I followed your exact instructions and used my instant pot Ultra 6 quart with Garofalo Penne Ziti Rigate pasta (bought at Costco) and cooked for 4 minutes. It came out perfectly creamy and delicious! My kids loved this and it’s perfect when you need a quick dinner. I can’t wait to try this with Italian sausage or mini meatballs. I was curious if I could sub Ricotta cheese and milk for the heavy cream?
I haven’t tried the ricotta sub but I definitely think it’s worth experimenting!